Posh Baked Beans

Mike Reid


  • 1 tbsp of olive oil
  • ½ onion, finely diced
  • 1 garlic clove, chopped
  • 1 tbsp of tomato purée
  • ½  tsp smoked paprika
  • 4 Sprigs of thyme, fresh 
  • 1 tbsp of brown sugar
  • 1 tbsp of soy sauce
  • 400g of tinned cannellini beans, drained (240g when drained)
  • 100g of passata
  • 100g Pancetta, chopped 
  • Black pepper


  1. Heat the oil in a saucepan, and add the pancetta, onion and garlic. Cook over a medium heat for 5 minutes until soft and translucent and the bacon is crispy.
  2. Add the tomato purée, paprika, thyme, brown sugar and soy sauce, and cook for a couple more minutes. Add the beans and passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little.
  3. Season generously with black pepper – you probably won’t need salt because of the soy sauce, but add it if you think it needs it.
  4. Serve warm on toast.
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